Download to read offline
Baking Ingredients and Their Properties.
- 1. Baking Ingredients and theirProperties TLED 118 ADVANCE BAKING INSTRUCTOR: MR. REXIAN NOAH V. ZARENO Chapter 2:
- 2. Members: Diane Adaliga ElaisaDonato Venus Estrada
- 3. Chapter 2: Lesson 5Sugar
- 4. Overview • Definition ofSugar • History of Sugar • Classification of Sugar According to Chemical Forms • Classification of Sugar According to Market Forms • Classification of Sugar According to Sources • Classifications of Syrups • Properties and Characteristics of Sugar • Functions of Sugar • Storage of Sugar
- 5. Learning Objectives At theend of every chapter the students should be able to: 1. Identify the classification of sugar according to chemical forms, market forms and source. 2. Describe the classification of syrups according to source. 3. Discuss the properties and characteristics of sugar. 4. Discuss the functions of Sugar in food preparation. 5. Store and handle sugar properly.
- 6. WHAT IS SUGAR? Sugarsare nutritive carbohydrates used by the baking industry to add sweetness, flavor, fermentable solids. Sugar is a sweet, crystalline substance, C12H22O11 (composed of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen), obtained chiefly from the juice of the sugarcane and the sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
- 7. HISTORY OF SUGAR Sinceancient times, India has produced sugar, which was first used to sweeten food with honey. The native of tropical South and Southeast Asia, sugarcane was chewed to extract the sugar. In the first century of its discovery, sugar was utilized as an imported medication in Europe. During the fifth century, Indians figured out how to make sugarcane juice into granulated crystals. Throughout the 15th century, Venice emerged as the main center for the distribution and refinement of sugar.
- 8. HISTORY OF SUGAR ●Inthe 17th century, China started its first sugarcane plantations. ●Chinese records at least two trips to India in AD 647 to acquire technology for sugar refining. ●Arab armies invaded the area, bringing with them their knowledge of sugar production and their love of it as food, condiment, and remedy. ●Early in the 17th century, Islamic armies had taken control of most of Spain, bringing with them the sugar industry. ●Changes in the economy and society occurred when sugar became more widely available and regarded as a necessity in the 19th century.
- 9. Classification of Sugar Accordingto Chemical Forms 1. Monosaccharides 2. Disaccharides 3. Polysaccharides
- 10. MONOSACCHARIDES The monosaccharides (mono= one, saccharide = sugar) simplest form and are composed of a single molecule or subunit. Example: glucose, fructose, galactose, ribose, and deoxyribose.
- 11. DISACCHARIDES Disaccharides (Di =2, saccharide = sugar) are formed when two monosaccharide molecules are linked together. Example: sucrose, lactose, and maltose
- 12. POLYSACCHARIDES Polysaccharides are composed of3 or more monosaccharides linked together Example: Starch, glycogen, cellulose, heparin, and peptidoglycan
- 14. Classification of Sugar Accordingto Market Forms 1. White Sugar 2. Brown Sugar 3. Liquid Sugar
- 15. White Sugar also knownas granulated or table sugar, is produced by refining sugar cane or sugar beets. It is used in baking, sweetening beverages, and savory dishes.
- 16. “Regular” or WhiteGranulated Sugar This is what you typically find in your sugar bowl. Granulated sugar is the most common sugar called for in recipes when cooking and baking. • “Regular” sugar granules are fine because small crystals are ideal for bulk handling and not susceptible to caking.
- 17. Confectioners’ or PowderedSugar Powdered sugar is simply granulated sugar ground to a smooth powder and then sifted. Commercially available powdered sugar is mixed with a small amount of cornstarch (3%) to prevent caking. • It is often used in icings, confections and whipping cream.
- 18. Fruit Sugar Fruit sugaris smaller and more uniform in crystal size than regular sugar. It is used in dry mixes, such as gelatin and pudding desserts or powdered drinks. • The uniformity of crystal size prevents settling of the sugar crystals to the bottom of the box, an important quality in dry mixes.
- 19. Baker’s Special Sugar Thecrystal size of baker’s special sugar is finer than that of fruit sugar. As its name suggests, it was developed especially for the baking industry. • This sugar is used for sugaring donuts and cookies, and it’s used in some cake recipes to create a fine crumb texture.
- 20. Superfine Sugar Also knownas caster or bar sugar, this sugar has the smallest crystal size of white granulated sugars. It is generally used in making delicate or smooth desserts, such as mousse or puddings. • Because the crystals are so fine, they dissolve easily, even in cold drinks.
- 21. Coarse Sugar Coarse sugarhas a larger crystal size than regular sugar. It results from the crystallization of molasses- rich sugar syrups that are high in sucrose. • The large crystal size makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures, important characteristics for use in making fondants, confections and liquors.
- 22. Sanding Sugar Sanding sugarcan have large or fine crystals—both types reflect light and give the product a sparkling appearance. • It is used mainly in baking and confectionery as a sprinkle on top of baked goods (often in fun colors!).
- 23. Brown Sugar are eithermade by directly boiling a brown sugar syrup or mixing white sugar with various amounts of molasses.
- 24. Light and DarkSugar • Light brown sugar is often used in sauces and most baked goods. • Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar—the rich, full flavor makes it ideal for gingerbread, baked beans, barbecuing and other full-flavored foods.
- 25. Turbinado Sugar • Turbinadosugar is a partially processed sugar which retains more of the naturally present molasses. It is sometimes called Demerara Sugar or Raw Cane Sugar. • It has a blond color, mild brown sugar flavor and larger crystals than brown sugars used in baking.
- 26. Muscovado Sugar Also knownas Barbados sugar, muscovado sugar is an unrefined cane sugar in which the molasses has not been removed. It is very dark brown and has a particularly strong molasses flavor. • The crystals are slightly coarser and stickier than regular brown sugar, giving this sugar a sandy texture.
- 27. Free-Flowing Brown Sugar •Also known as granulated brown sugar, this powder-like brown sugar is less moist than regular brown sugar. • Since it is less moist, it does not clump and is free flowing, like white sugar. • As it is so easy to measure and sprinkle, free-flowing brown sugar is great for topping on cereals and oatmeal.
- 28. Liquid Sugar • Liquidsugar is white granulated sugar that has been dissolved in water. • Simple syrup is liquid sugar with a 1:1 ratio of sugar and water. • Liquid sugar is often used in drinks.
- 29. Invert Sugar Inversion isthe process in which sugar is split into its two component sugars, glucose and fructose, and the resulting product is invert sugar, a liquid sugar with equal parts glucose and fructose. Because fructose is sweeter than sucrose or glucose, invert sugar is sweeter than white sugar. • 50% invert sugar is ½ sucrose, ¼ glucose and ¼ fructose, because only half of the sucrose has been inverted.
- 30. Classification of Sugar Accordingto Sources 1. Sugar Beets 2. Sugar Cane
- 31. Sugar Beets • Growing incooler climates with rich soil and a five-month growing season, sugar beets are a root crop that thrive. When harvested, they weighed an incredible 3–5 pounds, making them far larger than the beets you might find in the produce section of the grocery store or those grown in backyard gardens. California, Colorado, Idaho, Michigan, Minnesota, Montana, Nebraska, North Dakota, Oregon, Washington, and Wyoming are among the states with sugar beet farms.
- 32. Sugar Cane • Perennial grasseslike sugar cane are grown in more tropical areas. It doesn’t require annual replanting because it is perennial. Sugar cane is collected by cutting it just above the root level, allowing new sprouts to grow and allow for another harvest in ten to twelve months. The cane plants reach a height of ten to twenty feet. America grows sugar cane in three states: Texas, Florida, and Louisiana.
- 33. Root vegetable Cool countries ■Since 250 years ago Now Grown in UK Sugar in Root Very short A plant Sugar made in Factory Grass Hot countries Thousands of years Was rare and costly in UK Sugar in Stem Very tall A plant Sugar Made in Factory SUGAR CANE SUGAR BEETS
- 34. Classification of Syrups 1.Cane Syrup 2. Molasses Syrup 3. Refiner’s Syrup 4. Sorghum Syrup 5. Maple syrup 6. Corn Syrup 7. HFCS Syrup 8. Honey Syrup
- 35. Cane Syrup • Madeby boiling the sugar cane sap to a concentrated solution which contains not more than 65 to 70% of mixed sugars, 30% water and 2.5% ash. • Because no sugar crystals are removed, the syrup is sweeter than molasses but may have a caramelized flavor and reddish color.
- 36. Molasses Syrup • Theresidue that remains after sucrose crystal have been removed from the concentrated juice of the sugar cane or beet.
- 37. Refiner’s Syrup • Theliquor that remains after the crystallization of sucrose during the refining process. It is lighter in color and milder in flavor than either cane syrup or molasses. • It has not more than 25% water and has the characteristics flavor of brown sugar.
- 38. Sorghum Syrup • Madefrom sorghum, a grass plant that grows easily in the temperature climates. Sorghum syrup is produced from the juice of sorghum without extracting sugar from the juice. It is similar to cane syrup in the total sugar content but is more like molasses in appearance.
- 39. Maple Syrup • Madeby evaporating the asap of sugar maple tree to a concentration containing no more than 35% water. • It is used for culinary and table purposes. • Maple syrup of the highest grade is light in color without cloudiness and off-flavor. • Darker, stronger maple syrup of lower quality is made from the last run of sap.
- 40. Corn Syrup • Usuallyprepared by partial hydrolysis of cornstarch with acid. • A method often employed is to heat the starch with hydrochloric acid or Sulphur acid under pressure. • The process is stopped before hydrolysis is complete.
- 41. Two Types ofCorn Syrup • Dark Corn Syrup which is a mixture of corn syrup and refiner's syrup; it is used as table syrup and in candies, baked goods, etc. where its peculiar flavor and color are called for. • Light Corn Syrup which is clarified, decolorized dark corn syrup; it is used to prevent or control crystallization in candies, frosting and other sugar concentrated products.
- 42. High Fructose-Corn Syrup (HFCS) •The last development in sugar technology.
- 43. Honey Syrup • Comesfrom the nectar of flowers that is collected, modified and concentrated by the honeybees.
- 44. Properties and Characteristicsof Sugar 1. Sweetness 2. Texture 3. Color and Flavor Formation 4. Amorphous and Glass formation 5. Preservation 6. Fermentation
- 45. Sweetness The sweetness ofsucrose is seen as the principal standard of sweetness. The sugars each have a different sweetness intensity and sweetness quality.
- 46. Texture Sugars also providetexture to foods e.g. in confectionery where the crystalline texture is provided by small sucrose crystals. Sugars also interact with other ingredients e.g. proteins and carbohydrates to provide structure and texture.
- 47. Color & Flavorformation Sugars play a major role in the development of characteristic colors and flavors in food products. There are two principal reactions where sugars deliver flavor and color. These are caramelisation and the Maillard reaction.
- 48. Amorphous and Glassformation Sugars are highly soluble and when they reach saturation point they will crystallise. In relatively pure solutions the concentration at which crystallisation occurs is governed by the solubility product and saturation point of the specific sugar.
- 49. Preservation Sugars are highlysoluble and thus influence the water activity aw in many systems. The ability to retain water and in some cases even attract water (hygroscopicity) can also influence the texture of many foods.
- 50. Fermentation Sugars are readilybroken down by yeasts, bacteria and molds. In some products the fermentation of sugars is essential to deliver the desired characteristics.
- 51. Function of Sugar 1.Flavor Balance 2. Preservation 3. Texture and Mouthfeel 4. Volume 5. Color 6. Taste
- 52. Flavor Balance Sugar addssweetness, and balances acidic and bitter flavours in tomato and vinegar-based sauces, dressings and brines.
- 53. Preservation Sugar stops bacteriafrom growing and delays spoilage.
- 54. Texture and Mouthfeel Sugarhelps provide the soft structure in baked goods and the smoothness in frozen dairy products.
- 55. Volume Sugar adds volumeto different products, and that allows them to be tall, fluffy, or soft.
- 56. Color Sugar reacts withheat (caramelization) or with heat and proteins (Maillard reaction) to create a golden brown colour in baked goods and sauces.
- 57. Taste A little bitof sugar can make high-fibre foods taste better.
- 58. Storage of Sugar Keepit Dry Store it in a Cool Place: Avoid Strong Odors Keep it Sealed Consider Temperature Fluctuations Don’t Freeze It Rotate Your Stock 1. Avoid Excessive Handling
- 59. Keep it Dry Ensurethat your sugar is stored in a dry environment away from sources of humidity, such as the sink or dishwasher. If your pantry tends to be humid, consider using moisture- absorbing packets or silica gel packs in the storage container to keep the sugar dry.
- 60. Store it ina Cool Place Sugar is best stored in a cool location, away from direct sunlight and heat sources. Heat can cause the sugar to melt or clump together. Aim for a temperature-controlled area, such as a pantry or cupboard, where the temperature remains consistently cool.
- 61. Avoid Strong Odors Sugarreadily absorbs odors from its surroundings. Store it away from strongly scented foods, spices, or cleaning products to prevent the sugar from taking on unwanted flavors. If using containers, ensure they are odor-free and clean before storing the sugar.
- 62. Keep it Sealed Whetheryou are using jars, containers, or bags, make sure they are tightly sealed to prevent any air or moisture from getting in. Airtight seals will help maintain the sugar’s freshness and prevent clumping.
- 63. Consider Temperature Fluctuations Avoidplacing sugar containers near appliances that generate heat, such as ovens or stovetops. Fluctuating temperatures can cause the sugar to harden or absorb moisture from condensation, leading to clumping or quality deterioration.
- 64. Don’t Freeze It Unlikesome other food items, freezing sugar is not recommended. Freezing can cause the sugar to absorb moisture when thawed, leading to clumping and loss of quality. It is best to store sugar in a cool, dry storage area instead.
- 65. Rotate Your Stock Ifyou buy sugar in bulk, it’s a good practice to use the oldest stock first (first in, first out). This ensures that the sugar is consumed before it loses its freshness or quality.
- 66. Avoid Excessive Handling Tominimize the risk of introducing moisture or contaminants, try to scoop the sugar with clean, dry utensils instead of using your hands. Avoid touching the sugar directly with wet or dirty hands.
- 67. FLOWER ROYAL ICING Ingredients: •4 cups of powdered sugar • 3 tablespoons of meringue powder • 6-9 tablespoons of room-temperature water • Wilton gel coloring Procedure: 1. Sift the powdered sugar in a large mixing bowl to remove any lumps. 2. Add the meringue powder and water to the bowl and mix until combined. 3. Using the stand mixer with the whisk attachment, beat the mixture on high speed for about 7-8 minutes or until the icing holds stiff peaks. 4. Divide the icing into separate bowls, one for each color you’ll be using. 5. Use the Wilton gel food coloring to tint each bowl of icing to the desired shade. 6. Spoon the icing into separate piping bags and attach the desired tips.
- 68.
- 69.